Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain, but do not rinse, and return to pot. Stir in lentil soup and season with black pepper. Heat through and serve.
o 8 minutes.
Add soup and kielbasa. If necessary, thin
br>Pour both cans of soup into a 2-quart pot
hickpea puree and butter to lentil soup. Season to taste with salt
inutes, stirring once. Add the lentil soup and tomatoes with liquid.
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
thyme and oregano. Let the soup simmer on low heat for
oymilk mixture, and add to soup. Stir well, until thickened.
In a large saucepan, mix the vegetable broth and tomato paste together and bring to a low boil.
Add the salt, pepper, and lentils and simmer on low heat for 25-30 minutes or until most of the lentils have dissolved.
Add the lemon juice and spices, and stir well.
Add some water if the soup needs thinning (it most likely does, tomato paste gets thick).
Serve and enjoy.
Warm the oil in a soup pot/dutch oven. Add in
In a large soup pot, stew pot or dutch
asily.) Discard jalapenos. Process the lentil mixture in a blender or
kin and all). Cook the soup a further 10 minutes.
nd red wine vinegar. Puree soup with an immersion blender until
Heat oil in soup pot over medium heat.
Saute onions and garlic until onions are transparent, be careful not to burn the garlic.
While onions and garlic are sauteed dissolve the vegetable bouillon cube in a cup of the water called for.
Add the dissolved bouillon, remaining water, lentils, potatoes, carrots, and salt and pepper to the sauteed onions and garlic.
Stir to combine everything and then cover. Allow to cook until potatoes are easily penetrated with a fork or knife.
Enjoy!
nd lime juice to the lentil mixture. Mix well and serve
tick blender to puree the soup or in a blender or
Heat oil in a large saucepan over high heat. Add soup mix, garlic and bacon. Cook, stirring, for 5 mins, or until vegetables soften. Add lentils and stock. Bring to a boil then reduce heat and simmer, stirring occasionally, for 15 mins, or until lentils are tender and soup has thickened. Season to taste.
Serve soup sprinkled with herbs.
Heat vegan butter in a Dutch oven over medium heat until melted. Add vegetable broth, potato, carrots, onion, celery, and ginger; cover and cook, stirring occasionally, until potato is tender, about 30 minutes. Uncover soup and let cool, about 15 minutes.
Puree soup in batches in a food processor or high-speed blender until smooth.
Return soup to the Dutch oven; stir in coconut cream. Season with curry powder, salt, and pepper. Cook over low heat until soup is heated through, about 10 minutes.